I just love a quality soup that is flavored by fresh wholesome ingredients. Especially if they are nutrient packed, like this Healthy Chicken Vegetable Ramen Bowl.

This delicious bowl uses fresh ginger for one of the main broth flavors. Ginger is a well known spice that has been around for centuries, and has both culinary and medicinal uses. For it’s major health benefits- ginger has been shown to be anti-inflammatory, while also decreasing nausea, pain, and soreness.

However, don’t just look at ginger as the sole flavor enhancer for this dish. Spicy red pepper flakes, along with fresh mushrooms, sliced carrots, chopped broccoli, and green onions are simmered in the ginger broth.

In addition, amazingly delicious Chinese five spice powder is added to the chicken thighs prior to frying.

If you’ve never used Chinese five spice before – it is a spice blend commonly found in most major grocery stores and Asian markets. It contains star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds. It has a distinct powerful aroma, and adds a sweet and savory taste to any dish.

The end result is truly A-M-A-Z-I-N-G. So let’s get rid of those packaged ichiban noodles once and for all, and enjoy this healthy and delicious alternative.

To get started with making this delicious and Healthy Chicken Vegetable Ramen Bowl – firstly heat a large pot to medium heat and add 2 tsp of canola oil. Then add the ginger, garlic, carrot, mushrooms, and red pepper flakes. Cook for about 8-10 minutes until mushrooms are soft and tender, stirring constantly.

Then add the broccoli, stirring for another 2 minutes. Pour in the chicken stock and water to the vegetable pot, and heat until slowly boiling. Place the instant noodles in the pot, cook for 2-3 minutes (or follow package directions) until tender, being careful not to overcook. Remove from heat and add the green onions and cilantro.

Meanwhile lay chicken flat on a plate or cutting board and pat dry with paper towel. Sprinkle 1/2 tbsp of Chinese five spice powder on top of chicken; use a fork to push spice firmly into chicken and spread into edges. Flip chicken thighs and repeat above steps.

Heat a large pan to medium heat and add the remaining 2 tsp of canola oil. Add chicken and cook for about 3-4 minutes per side, or until done. Remove from heat and cut into thin strips; keep warm.

If using eggs (optional): fill a small pot with water and heat on high until a rolling boil is achieved. Gently lower the eggs into the pot one at a time. Reduce heat until a rapid simmer is achieved and cook for 7 minutes. Immediately drain and rinse the eggs in cool water. Peel and cut in half.

Heat a large pot to medium heat and add 2 tsp of canola oil. Add the ginger, garlic, carrot, mushrooms, and red pepper flakes. Cook for about 8-10 minutes until mushrooms are soft and tender, stirring constantly. Add the broccoli, stirring for another 2 minutes. Add the chicken stock and water to the vegetable pot, and heat until slowly boiling. Add the instant noodles, cook for 2-3 minutes (or follow package directions) until tender, being careful not to overcook. Remove from heat and add the green onions and cilantro.

Meanwhile lay chicken flat on a plate or cutting board and pat dry with paper towel. Sprinkle 1/2 tbsp of Chinese five spice powder on top of chicken; use a fork to push spice firmly into chicken and spread into edges. Flip chicken thighs and repeat above steps. Heat a large pan to medium heat and add the remaining 2 tsp of canola oil. Add chicken and cook for about 3-4 minutes per side, or until done. Remove from heat and cut into thin strips; keep warm.

If using eggs (optional): fill a small pot with water and heat on high until a rolling boil is achieved. Gently lower the eggs into the pot one at a time. Reduce heat until a rapid simmer is achieved and cook for 7 minutes. Immediately drain and rinse the eggs in cool water. Peel and cut in half.